Apple Tarte Tatin is a classic upside-down dessert with caramelized apples. Gorgeous and delicious pastry is a feast for the eyes and a joy for the tummy. It is extraordinary in every bite!
HISTORY OF TARTE TATIN
Tarte Tatin has an interesting name and a beautiful story of its invention. The name comes from the Hotel Tatin in France where Apple Tarte Tatin was served for the first time. Two sisters with the last name Tatin were working in that hotel. One of them made a huge culinary mistake, and the gorgeous Tate Tatin was born! She was making a regular apple pie, but… she overcooked the caramel. What she did? She just put the pastry base on top of apples. After the dessert was baked, the “poor” woman flipped the pie and voalá!.. the caramelized apples appeared on top! Well, she served that pie in the way she got it. The guests were so delighted with her new “creation” that Apple Tarte Tatin became a signature dish of the hotel Tatin.
HOW TO MAKE APPLE TARTE TATIN?
There are different versions of Tarte Tatin: Apple Tarte Tatin, Peach, Apricot or Plum ones. It could be made as a single tart or as individual Tarte Tatin. In spite of all these variations, the principle is the same: caramelized fruits lay on top of the pastry base. Moreover, the pastry base could be represented by the puff pastry, like in this recipe, or by the shortcrust one.
Apple Tarte Tatin recipe by one of my favorite chefs Mr. Michalak is the easiest one. You just need the puff pastry bought in a grocery store, 8 huge Golden apples, sugar and butter. Then everything is straightforward. The only challenge you could meet is making the dry caramel (no water added at all). While making the caramel, do not stir it with a spoon. Just shake and swirl the saucepan on top of the stove. Do not overcook the caramel: once the sugar is completely dissolved, pour the ready caramel on the bottom of the pie pan and let it cool down. The caramel will become hard with touch: this is what you need. By the way, once you master caramel making, try another dessert – CARAMEL CHARLOTTE.
What do I love the most in Apple Tarte Tatin? This dessert does not depend upon the season to make. We have got apples all seasons! More, it takes a bit over one hour to make. The dessert does not require to rest or to be refrigerated after it is done. Serve the Apple Tarte Tatin warm and enjoy!
Ingredients:
For the caramel:
- 200 g caster sugar
For the tart:
- 8 big apples Golden
- 300 g sugar for the syrup
- 300 g butter for the syrup
- 300 g water for the syrup
- 2 vanilla beans
- 250 g puff pastry
Instructions:
To make the dry caramel, place 1/3 of sugar in a saucepan and heat. Stir if necessary while cooking sugar, but do not use any utensils. Add another 1/3 of sugar and shake the saucepan again. Finally, add the remaining sugar. The caramel must get a beautiful color without becoming quite brown. It takes about 3-4 min. Pour the caramel immediately into the bottom of a pie tin 20-22 cm in diameter. Put aside.
To cook apples, peel and cut them in quarters. Remove all seeds. In a saucepan, place the water, butter, sugar and vanilla cut in half alongside and scraped.
Once the liquid starts boiling, add apples and cook them for about 10 minutes.
Remove apples when they become translucent. Test the readiness of apples: if the tip of a knife goes in without resistance, apples are ready. Let them cool down.
Heat the oven to 355 degrees F/180 C. Arrange apple quarters on the bottom of the pie mold, placing them on the edges tightly.
Cut a puff pastry disc of the size of your mold, prick it with a fork and place it on apples.
Bake for 45 minutes. Take the tart out of the oven and let it cool down.
Then place a serving platter on top of the mold and flip the tart quickly, using a sharp move. Tarte Tatin is covered with caramelized apples on top, while the puff pastry disk forms a base.
Serve Apple Tarte Tatin warm with a homemade whipped cream or a scoop of vanilla ice cream.
Happy caramelizing and enjoy!
Print
Classic Apple Tarte Tatin
Apple Tarte Tatin is a classic upside-down dessert with caramelized apples. Gorgeous and delicious pastry is a feast for the eyes and a joy for the tummy. It is extraordinary in every bite!
- Total Time: PT1H15M
- Yield: 6 1x
- Category: Tarts
- Method: Baking
- Cuisine: French
Ingredients
- For the caramel:
- 200 g caster sugar
For the tart:
- 8 big apples Golden
- 300 g sugar for the syrup
- 300 g butter for the syrup
- 300 g water for the syrup
- 2 vanilla beans
- 250 g puff pastry
Instructions
- To make the dry caramel, place 1/3 of sugar in a saucepan and heat. Stir if necessary while cooking sugar, but do not use any utensils. Add another 1/3 of sugar and shake the saucepan again. Finally, add the remaining sugar. The caramel must get a beautiful color without becoming quite brown. It takes about 3-4 min. Pour the caramel immediately into the bottom of a pie tin 20-22 cm in diameter. Put aside.
- To cook apples, peel and cut them in quarters. Remove all seeds. In a saucepan, place the water, butter, sugar and vanilla cut in half alongside and scraped. Once the liquid starts boiling, add apples and cook them for about 10 minutes. Remove apples when they become translucent. Test the readiness of apples: if the tip of a knife goes in without resistance, apples are ready. Let them cool down.
- Heat the oven to 355 degrees F/180 C.
- Arrange apple quarters on the bottom of the pie mold, placing them on the edges tightly.
- Cut a dough disc of the size of your mold, prick it with a fork and place it on apples. Bake for 45 minutes.
- Take the tart out of the oven and let it cool down. Then place a serving platter on top of the mold and flip the tart quickly, using a sharp move. Tarte Tatin is covered with caramelized apples on top, while the puff pastry disk forms a base. Serve Apple Tarte Tatin warm with a homemade whipped cream or a scoop of vanilla ice cream.
Keywords: tart, tart tatin, caramel, apples, puff pastry
The recipe was adapted from http://cestpadlatarte.canalblog.com/. All posted pictures are mine.
Leave a Reply